EN
TR
Details
Primary Language
Turkish
Subjects
-
Journal Section
-
Publication Date
August 1, 1983
Submission Date
February 13, 2015
Acceptance Date
-
Published in Issue
Year 1983 Volume: 8 Number: 4
APA
Rheological Structure of Dough (Turkish with English Abstract). (1983). Gıda, 8(4). https://izlik.org/JA77GJ57WU
AMA
1.Rheological Structure of Dough (Turkish with English Abstract). The Journal of Food. 1983;8(4). https://izlik.org/JA77GJ57WU
Chicago
“Rheological Structure of Dough (Turkish With English Abstract)”. 1983. Gıda 8 (4). https://izlik.org/JA77GJ57WU.
EndNote
(August 1, 1983) Rheological Structure of Dough (Turkish with English Abstract). Gıda 8 4
IEEE
[1]“Rheological Structure of Dough (Turkish with English Abstract)”, The Journal of Food, vol. 8, no. 4, Aug. 1983, [Online]. Available: https://izlik.org/JA77GJ57WU
ISNAD
“Rheological Structure of Dough (Turkish With English Abstract)”. Gıda 8/4 (August 1, 1983). https://izlik.org/JA77GJ57WU.
JAMA
1.Rheological Structure of Dough (Turkish with English Abstract). The Journal of Food. 1983;8. Available at https://izlik.org/JA77GJ57WU.
MLA
“Rheological Structure of Dough (Turkish With English Abstract)”. Gıda, vol. 8, no. 4, Aug. 1983, https://izlik.org/JA77GJ57WU.
Vancouver
1.Rheological Structure of Dough (Turkish with English Abstract). The Journal of Food [Internet]. 1983 Aug. 1;8(4). Available from: https://izlik.org/JA77GJ57WU